Chana Daal 250g

Information

Recipe for Chana Daal

Chana Dal Tadka (Spiced Split Bengal Gram)

Ingredients:

• 1 cup chana dal (split Bengal gram), rinsed

• 3 cups water (for cooking)

• 2 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 tbsp ginger-garlic paste

• 1 green chili, slit (optional)

• ½ tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• Fresh coriander leaves (for garnish)

• 1 tbsp lemon juice (optional)

For Tempering (Tadka):

• 1 tbsp ghee

• ½ tsp cumin seeds

• 2 garlic cloves, crushed

• 1 dried red chili

• A pinch of asafoetida (hing)

Instructions:

1. Cook the Dal:

   • Pressure cook chana dal with 3 cups water, turmeric, and salt for 3–4 whistles (or simmer in a pot until soft, ~30 mins). It should be tender but not mushy.

2. Prepare the Base:

   • Heat ghee/oil in a pan. Add cumin and mustard seeds. When they splutter, add onions and sauté until golden.

   • Add ginger-garlic paste, green chili, and spices (coriander powder, red chili powder). Sauté for 1 minute.

   • Add tomatoes and cook until soft and oil separates (~5 mins).

3. Combine Dal & Spices:

   • Mix the cooked dal into the tomato-onion base. Add water if needed for consistency.

   • Simmer for 5–10 minutes. Stir in garam masala and lemon juice.

4. Tempering (Tadka):

   • In a small pan, heat ghee. Add cumin, crushed garlic, dried red chili, and hing. Fry until garlic turns golden.

   • Pour this tempering over the dal and garnish with fresh coriander.

5. Serve:

   • Best with steamed rice, jeera rice, or roti. Pair with pickle or yogurt.

Why It’s Popular:

• Nutritious & Protein-Rich: Chana dal is packed with fiber and plant-based protein.

• Comfort Food: The tadka (tempering) adds a smoky, aromatic depth.

• Versatile: Can be made dry (for rotis) or with more gravy (for rice).

Variations:

• South Indian Style: Add coconut milk and curry leaves for a milder flavor.

• Bengali Style: Cook with grated coconut and mustard oil for a unique twist.